Preheat oven to 350 degrees.
Combine cake mix, peanut butter, eggs, and butter in large bowl. Beat until well mixed. Stir in chocolate chips.
Drop by rounded teaspoon baking sheets. Bake 8 minutes. Cool two minutes and transfer to cookie racks.
Blend, everything except the chocolate, in mixer to make dough. You can add more peanut butter if dough becomes crumbly.
Form dough into balls and put in small cupcake liners.
Melt chocolate over double boiler. Pour about one tablespoon of chocolate over the nut mixture and chill.
Soften butter.
Add vanilla and peanut butter; mix well.
Add powdered sugar, about 1/2 pound at a time.
Shape into eggs.
Let dry on wax paper covered cookie sheet about 6 hours.
Melt chocolate in double boiler.
Ice bottom of egg first.
When dry turn over and ice rest of egg.
(I use Hershey bars and chocolate bits together for chocolate.)
It makes a lot of eggs.
I only use 1/2 of recipe at a time.
Make eggs any size you want.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
Mix shortening, sugar, peanut butter, eggs and vanilla; then add dry ingredients and mix well.
Roll into balls and press lightly with fork dipped in flour.
Bake at 350\u00b0 for 8 to 10 minutes.
Makes 3 dozen.
I have quadrupled this recipe with the same good results.
owl combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
In large mixing bowl, stir together flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture, stirring just until combined.
Stir in chocolate chips. Pour batter into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350\u00b0 for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes.
Remove from pans; cool thoroughly on a wire rack.
Frost with Peanut Butter Frosting.
o 350 degrees. Cream butter and sugar. Add peanut butter, eggs and vanilla, mix
In 1 1/2-quart bowl or casserole, microwave margarine at High for 1 to 2 minutes, until melted.
Add crumbs, sugar and peanut butter; mix well.
Chill until firm.
Shape into eggs and refrigerate.
Combine about half the flour, brown sugar, peanut butter, shortening, egg, milk, vanilla and baking soda.
Beat with mixer on medium to high until thoroughly combined.
Beat in remaining flour.
Stir in oats.
Spread batter into an ungreased 8 x 8 x 2-inch pan.
an.
Beat cake mix, peanut butter, eggs, and 2 2/3 tablespoons
Preheat oven to 350\u00b0.
Grease baking sheets.
Combine cake mix, peanut butter, eggs and milk in a large bowl; mix at low speed with electric mixer until blended.
Stir in Reese's Pieces or peanut butter chips.
Drop by slightly rounded tablespoonfuls onto baking sheet.
Bake for 7 to 9 minutes, or until lightly browned.
Cool 2 minutes on baking sheet; remove to cooling rack. Yields 3 1/2 dozen cookies.
Combine butter, sugars, peanut butter, eggs and vanilla in a mixing
Mix butter and milk; add peanut butter,
flour and powdered sugar.
Shape into small eggs.
Lay on wax paper overnight.
Beat butter, marshmallow cream, peanut butter and confectioners sugar.
Chill in refrigerator.
Shape into eggs.
In mixing bowl, beat together mashed banana, peanut butter, eggs, vanilla and butter until creamy.
Add flour, baking powder and nutmeg.
Beat well.
Stir in chopped peanuts.
Drop by rounded teaspoonfuls on lightly oiled cookie sheets.
Press each cookie with back of a fork and again in opposite direction.
(Wet fork with cold water occasionally to avoid sticking.)
Bake at 375\u00b0 for 5 to 8 minutes or until lightly browned.
Cool on wire racks. Makes 2 to 3 dozen light, soft cookies.
In a large bowl, combine the flour, baking powder, salt and brown sugar.
In another bowl, combine melted butter, peanut butter, eggs, honey, vanilla and milk.
Combine the two mixtures, pouring the liquid ingredients into the dry.
Stir only until blended.
Spoon into buttered muffin cups.
Bake at 375\u00b0 for 18 to 20 minutes.
Cool a minute before removing from pan.
Serve slightly warm.
Cream butter and cream cheese.
Add peanut butter and vanilla; cream.
Add salt and sugar.
Mix well.
Melt chocolate chips with paraffin wax.
Let eggs set in refrigerator overnight.
Dip in chocolate next day.
Whisk eggs, peanut butter, ginger, garlic, seasoning sauce, and sriracha sauce together in a small bowl.
Heat a nonstick skillet over medium heat. Pour in egg mixture; cook and stir until scrambled and firm, about 5 minutes.